You NeedA handful of sweet preserved chopped radish (soaked in water for 30 minutes, drained, washed and pat dry on kitchen towel) 2 eggs 1 onion, chopped salt and pepper to season

How To 1. Beat eggs with salt and pepper until light and fluffy. Set aside. 2. Heat oil in wok. Stir fry the radish and onion. 3. Once the radish starts jumping around the wok or make popping sound pour in the beaten eggs. 4. As the omelette starts to set, lift an edge of the omelette with your spatula and tilt the wok so that the runny unset egg mixture can run underneath and once it’s set flip over. 5. When the omelette sets, slide onto a plate. 6. Serve and enjoy!

How To1. Heat a little cooking oil in a wok. 2. Fry the anchovies until crispy and set aside. 3. In the same wok, stir fry garlic until fragrant. Add in carrots and stir fry for a minute before adding in the French beans. 4. Once the French beans looks a little translucent, add the remaining ingredients except for the anchovies and cornstarch mixture. 5. Simmer for a few minutes and just before you turn off the stove, add in the cornstarch mixture give a quick stir and add in the anchovies. 6. Serve and enjoy!

I’d be posting the recipe for the porridge/congee in a different blog post only because it would be a mighty long post :) So it’s not that bad to be sick when you get to enjoy great meal like this eh ;)

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